Brandied Peaches

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You may have noticed, particularly if you are an old subscriber, that the recipes are getting simpler by the minute.  It is no coincidence, it is summer and it is hot, hot, hot,  here at the lake.  With this heat, who wants to cook and look at food! I just want to have light lunches, and possibly something grilled for dinner.  Last night I baked a zucchini casserole and thought I was going to faint in that kitchen.  By the time it was finished, I had no desire to eat anything hot.

I am a big believer in cooking with the seasons, and for the rest of the summer I will be posting recipes for the grill together with salads and simple side dishes.  When all this wonderful produce is in season you don't need to get complicated to eat well.

One of the things I am doing, though, is canning some of the fruits and vegetables before they go bad.  This wonderful recipe for candied peaches can be done in a jiffy, in the early part of the day, and canned for a later use, although  I don't go through all that.  It goes well with roasts, particularly pork, as well as grilled chicken.

Printable Recipe

Makes 2 quarts

Ingredients

3 Cups sugar
3 cups water
4 whole cloves
4 whole allspice berries
1 4- inch cinnamon stick
3 pounds unblemished peaches, dipped in hot water and peeled
4 TB brandy

Method

Put the sugar and water in a large kettle and bring to a boil.  Add the cloves, allspice and cinnamon.  Simmer for 5 minutes.  Carefully add the peaches.  Simmer for 5 minutes until tender.  Remove the peaches to a large sterile jar with a snap lid.  Pour in cooking syrup and top with the brandy.  When cool, snap shut and store in refrigerator.

Let it mature a few days before serving.